Sicilian sweet and sour aubergines with feta
It has just rained all week. Day after day of downpour, rain so heavy you can hardly see out of the windows for the rivulets. Popped to the farm shop in one of the brief sojourns in the hope of finding something nice for tea. It turns out the wet weather hasn't damaged their fab crop - a wonderful selection of lots of local British produce - the start of the yummy summer veg. I was feeling rather down though, so went for something that would really brighten my day, and a vegetable which always seems to jump off the shelf and into my basket, the bright bulb that is the aubergine. It's another of those funny vegetables - trying to describe its taste and texture is nigh on impossible without making it sound like a glorified sponge. But the aubergine is a wonderful thing. Cook one on the barbecue or the griddle and it really starts to sing. Roast it whole in the oven, then mix the flesh with tahini, oil, lemon and garlic for a fabulous baba ganoush to dip your pittas in. Aubergine curry is another delight, sure to please both meat-eaters and vegetarians. The purple pod is a wondrous gift - coupled in this caponata style dish with some great goat's cheese, it will certainly brighten the rainiest of days!
Sicilian sweet and sour aubergines with feta - Feeds 2
- 1 large aubergine
- 1 medium onion
- a handful of pine nuts
- a handful of sultanas
- 2 tablespoons white wine vinegar
- 1 tablespoons sugar
- a few tablespoons olive oil
- half a block of feta
- 4 slices of sourdough
Heat the oil in a frying pan over a medium heat. Cut the aubergine into two centimetre cubes, and throw them into the pan. Toss them about in the olive oil, making sure they don't stick. Aubergines do have a tendency to absorb oil by the bucket-load, but don't be tempted to add more. After a few minutes, the aubergines will start to soften. Add the vinegar, sugar, pine nuts and sultanas. Season, stir and pop a lid on. Give the pan a shake every couple of minutes and let it all cook away for six or seven minutes. Lift the lid occasionally and give everything a stir to stop it sticking.
Toast the sourdough under a hot grill on both sides. Spoon over the aubergine mixture; crumble over some feta and voila!
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